Preservative and nitrate reducing agent for raw agricultural crops

ABSTRACT

A PRESERVATIVE AND NITRATE REDUCING AGENT FOR NEW AGRICULTURAL CROPS CONSISTING OF AN INORGANIC ACID, NAMELY, PHOSPHORIC ACID AND AN ORGANIC ACID CONSISTING OF PROPIONIC ACID. THE METHOD OF REDUCING THE NITRATE VALUE OF CROPS BY TREATING SAID CROPS WITH THE FOREGOING COMPOSITION IS DISCLOSED.

United States Pa Q P 3,798,321 PRESERVATIVE AND NITRATE REDUCING AGENT FOR RAW AGRICULTURAL CROPS Rolland W. Nelson, 1125 18th St., West Des Moines, Iowa 50265 N Drawing. Original application Mar. 22, 1966, Ser. No. A

542,441, now Patent No. 3,624,222, dated Nov. 30,

1971. Divided and this application June 1, 1970, Ser.

The portion of the term of the patent subsequent to Nov. 30, 1988, has been disclaimed Int. Cl. A01n 13/00 U.S. Cl. 424-128 v 1 ABSTRACT OF THE DISCLOSURE This is a divisional application of application Ser. No. 542,441, filed Mar. 22, 1966, which issued as Letters Patent N0. 3,624,222 011 NOV. 30, 1971.

The cutting of forage crops and their subsequent storage for animal feeding purposes creates a variety of problems. Bacterial growth on the cut crop gives rise to mold growth, some of which is toxic to the animals. Mold and bacterial growth adversely afiects the nutrient value of the crops. The green color of the crop deteriorates which also accelerates a depreciation of the nutrient value of the crop. In addition, crops raised on heavily fertilized soils often have such a high nitrate content that they are toxic to the animals.

Therefore, a principal object of this invention is to provide a preservative and nitrate reducing agent for raw agricultural crops that will effectively reduce bacterial and mold growth in the crop and substantially extend its storage life.

A further object of this invention is to provide a preservative and nitrate reducing agent for raw agricultural crops which will preserve the beta carotene (green color) of the crop.

A still further object of this invention is to provide a preservative and nitrate reducing agent for raw agricultural crops which will preserve the protein and other nutrients of the crop.

A still further object of this invention is to provide a preservative and nitrate reducing agent for raw agricultural crops which will enhance the flavor of the crop.

A still further object of this invention is to provide a preservative and nitrate reducing agent for raw agricultural crops which will substantially reduce the nitrate content of the crop.

These and other objects will be apparent to those skilled in the art.

The compound contemplated by this invention is made in both a liquid and a dry form, for the different forms are each more convenient to use in various applications.

The composition of the compound of this invention is as follows:

ice

2, The function of these ingredients will be discussed below.

Inorganic acid While sulfuric, hydrochloric and nitric acids do serve to attack bacteriaand mold, they are diflicult to handle. It

. was determined that phosphoric acid served very well in Organic acid Examples of organic acids suitable for use in this invention are citric, propionic, lactic, succinic, fumaric, benzoic, and adipic, although a combination of propionic, lactic and benzoic acid constitutes 20 percent of the total compound; the lactic acid forms 5 percent of the compound; and the benzoic acid forms 1 percent of the compound, based upon the preferred use of 26 percent of organic acid used as suggested above. I

The organic acids also attack and inhibit the bacteria and mold growth discussed above in regard to the inorganic acid. The propionic acid also inhibits the mycelium formers, and it has been determined that the combination of phosphoric acid and propionic acid kills a much broader range of bacteria than either of these acids can do by themselves. In addition, the lactic acid kills the reproduction germ of the grain, and by so doing, the grain ages more quickly and stops the germinating process of taking in oxygen and giving off carbon dioxide. The effectiveness of the compound is reduced approximately 50 percent if the organic acids are present in proportions below the 15 to 30 percent listed above, and the compound is not economically feasible if this range is exceeded.

The benzoic acid works as a mold and bacteria inhibitor, just as do the lactic and propionic acids, and it has been determined that the resulting compound works more efiectively with the benzoic acid present than without. It may be that the benzoic acids act as a metabolite which is a non-nutrient upon which the bacteria will feed but will starve to death.

Flavors An oil-type flavoring agent should be used, such as anise oil, orange oil, lemon oil, peach aldehyde or tangerine oil. The flavors enhance the taste of the crop, but it has been determined that these oil-type flavoring agents exert bactericidal activity.

Methyl paraben This substance is a preservative and suppresses the growth of mold and bacteria. It is used only in trace amounts, but its presence complements the other components and results in an improved product.

To manufacture the liquid form 'of the product, the liquid inorganic and organic acids are mixed, and the powder, sodium benzoate (in the desired proportion by weight of the benzoic acid) is added to and dissolved in the mixed acids. A sufiicient amount of an emulsifier, such as a fatty acid, is added to the flavors to put the flavors into a clear solution, and the flavors are then added to the mixed acids along with a trace of the methyl paraben powder.

When the dry compound is made, the inorganic acid in liquid form is mixed with the liquid lactic acid. This liquid substance is thereupon sprayed on a drying or absorbing agent, such as silca. Suffieient drying agent is used to reduce the resulting composition to a powder or granular Patented Mar. 19, 1974 ,It is therefore seen that this invention at least all of.its stated objectives.

of propionic acid and benzoic acid, which are chemically formed as the respective salts of these acids are mixed with the dried inorganic and lactic acids. 'Dry flavors are then added. I

The ingredients of both the dry and the wet compositions should be thoroughly mixed. The wet mixture is usually applied to the feed or crop involved by spraying, and the dry composition is usually sprinkled. onthe crop. It has been determined that the application of either the dry or liquid form of this invention substantially reduces both bacterial and mold growth. The green color-of roughtreated crops is much higher than when not. treated. In addition, the nitrate value of untreated crops is reduced at least 50 percent when-the crops are treated-with the composition of this invention. Furthermore, the treated crop, whether grain or roughage, is highly palatable. It has also been determined that by feeding thiscomposition' directly to fowls, suchas chickens andfturkeys, the growth. of mold within the craw of the fowl; is, substantially inhibited. E Y

' age crops is retained longer and the nutrientvalue of all The reduction .of the nitrate is accomplished by the reaction of the phosphitide withnitrogen to reduce -the nitrate toxicity. The assimilation of the nitrate by the animal is thereupon substantially reduced.v a

will accomplish I I "approximately 20' to' 28 percent by weight of said composition. 7 I References Cited I UNITED STATES PAT NTS 3,624,222 11/1971v Nelson V -4- 424 12 s 2,078,537. -14/ 19I3'[ -I. Hengleimet al 99--8 1,318,174 10/19'19 Plaisanc e 9 9 224 IO THER REFERENCES Richardson et al., Chem. Abstracts, vol. 52 (1958), 

